Challah Hooray, sort of

[donutsweeper]

So I made challahs again today.  This time I took photos of them before going in the oven in case the cooking erased all trace of the braiding effect like it did last time.  I took the suggestions from the thread I posted earlier and put the bread in a hotter oven (400) for 5 minutes before lowering the temp to its normal baking temp.  It worked, to some extent.
as dough (all three loaves this time- one in a traditional 3 braid, the others in a 4 braid)
and


as bread (also all three)

and

the first in the photo didn't have as distinct braiding pattern as I would have liked, but the other 4 braid came out beautifully and the traditional one is pretty good too.  So I'm going to wrap them up and freeze them for next friday!

Comments

Rock on, baker

[rustydog.livejournal.com]

Woo! Those look beautiful! Thanks for posting the pictures.

I've been really wanting to try that six-strand technique since you showed it to me. Hmm, maybe this weekend in my mom's kitchen, where there's actually space to work...

[tintop-lizzy.livejournal.com]

Hmm, wide short braid or long thin braid? The answer is , how many people at table... I thought you had to let them squish together a bit at the sides as they baked so they were a pair together, or am I quoting a wrong traditional thing here? Dunno, your thoughts welcome.

[adafrog.livejournal.com]

Look nice.

[nakeisha.livejournal.com]

They look really lovely!

[mad-jaks.livejournal.com]

Remember me asking you if you were cooking them in a tin/pan? To me those pans look a bit too wide - there's enough room for the dough to spread sideways...

And I cannot believe I didn't mention how yummy they look!

[the-dark-side.livejournal.com]

Those look pretty good...and very tasty.

[phoenix64.livejournal.com]

They look wonderful!